Gluten-Free Vegan Stock for the Slow Cooker

Vegetable stock for all your needs without the MSG and chemicals in industrial versions. This helps use up whatever veggies and fruit you might have around. Nothing goes to waste. Add any veggies you might have left over. I use the end pieces of green beans and whatever ‘unwanted’ outer parts of vegetables I get from cooking and keep them in a bag in the fridge until the next time I make stock. Even the peels of sweet potatoes and turnips make for good stock. Don’t throw out anything.

Step: 1

Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.

Step: 2

Cook on Low for 8 to 10 hours, or on High for 4 hours.

Step: 3

Remove and discard all solid chunks from the liquid using a slotted spoon.

Step: 4

Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

Per Serving: 110 calories; protein 2.8g; carbohydrates 17.3g; fat 3.7g; sodium 330.2mg.

The time that you’re trying to make less of weight, each healthy dinner should include protein. Protein helps build fittest , healthy eating muscles and it helps you to feel full and satisfied longer. Make sure do these dinner recipes and guides to fill your bowl with protein-rich foods .

Some of dieters eat salad for evening meal instead of a traditional food and potatoes meal . But if you’re not careful , your salad can contain more greasy and calories than the food you’re trying to move . Use this guide to create a evening salad that keep your diet on track.